All About Apples
Your complete guide to apples - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Apples Last?
Storage times and freshness tips for apples in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cut/Sliced, in the Refrigerator3-5 days
Signs of Spoilage
Excessive dark browning (beyond initial oxidation), mushy texture, sliminess, sour or fermented smell, visible mold.
How to Check
Visual: While some browning (oxidation) is normal, extensive dark brown/black discoloration, sliminess, or any fuzzy mold indicates spoilage. Touch: Should still have some crispness; if very soft or slimy, it's spoiled. Smell: A strong sour, alcoholic, or unpleasant smell.
Storage Tips
To prevent browning and extend freshness, toss cut slices with a little lemon juice, a commercial fruit preserver, or a fruit juice high in vitamin C (like pineapple or orange juice) before storing in an airtight container.
Cooked Dishes (e.g., applesauce, pie filling), in the Refrigerator5-7 days
Signs of Spoilage
Visible mold growth (any color), off-smell (sour, yeasty, fermented), unusual discoloration, visible separation of liquids with an unappetizing texture.
How to Check
Visual: Look for any fuzzy mold, discolored patches, or unusual liquid separation. Smell: A sour, alcoholic, yeasty, or generally unpleasant smell. Taste (with caution): If unsure after visual and smell tests, taste a tiny amount. If it tastes off, discard immediately. Safety Warning: For cooked items, if in doubt, throw it out. Mold can produce toxins.
Storage Tips
Store in an airtight container. Cool completely before refrigerating to prevent condensation and bacterial growth. Homemade apple butter or highly preserved apple products may last longer due to sugar content, but always check for signs of spoilage.
Whole, in the Refrigerator4-8 weeks (depending on variety and initial freshness)
Signs of Spoilage
Significant soft spots, deep wrinkling, extensive brown discoloration, mealy or mushy texture throughout, strong off-smell, visible mold.
How to Check
Visual: Look for widespread wrinkling, large dark brown/black spots, or any visible mold. Touch: Should still feel firm; if noticeably soft or mushy, it's past its prime. Smell: A sour, fermented, or unpleasant smell is a clear sign of spoilage.
Storage Tips
Store in the crisper drawer in a perforated plastic bag or a produce bag to retain moisture and prevent dehydration. This is the best way to maximize shelf life.
Whole, at Room Temperature5-7 days
Signs of Spoilage
Soft spots, wrinkled skin, brown discoloration, mealy texture, off-smell, visible mold growth (fuzzy green, white, or black patches).
How to Check
Visual: Check for excessive wrinkling, dark spots, or any fuzzy mold. Touch: Gently squeeze; if it feels very soft or mushy, it's overripe or spoiled. Smell: A fermented, alcoholic, or sour smell indicates spoilage.
Storage Tips
Best for apples you plan to eat within a few days. Keep away from direct sunlight, heat sources, and other ethylene-producing fruits (like bananas) which can accelerate ripening and spoilage.
Frozen (sliced, pureed)8-12 months for best quality; safe indefinitely if kept at 0°F (-18°C)
Signs of Spoilage
Severe freezer burn (dry, discolored, leathery spots), off-flavors (though still safe), icy texture, significant loss of quality. Mold will not grow in a freezer, but thawed items can spoil quickly.
How to Check
Visual: Check for excessive ice crystals or large areas of dry, discolored (often brownish/grayish) patches (freezer burn). While freezer-burned items are safe, their quality is severely degraded. Texture (after thawing): May be mushier than fresh, but shouldn't be slimy. Smell (after thawing): Should smell like apples; an off-smell indicates spoilage after thawing.
Storage Tips
Preparation: Wash, peel, core, and slice apples. For slices, blanching for 1-2 minutes or tossing with lemon juice helps prevent browning and preserves texture. Packaging: Pack tightly in freezer bags (removing as much air as possible) or airtight containers. Label with the date. Thawing: Thaw in the refrigerator or use directly in cooking. Do not refreeze thawed apples.